NCEA Level 3 Hospitality 301

HOS301
Course Description

Teacher in Charge: Ms S. Ford

Recommended Prior Learning

14 credits from Level 2 Hospitality or  Food and Nutrition desirable but not essential. A passion for cookery is essential.



Food and Hospitality 322
This course is an industry based course. It is recommended that students have US167 but if not they can do this in this course
This course is designed for students who are passionate about food and cookery and may be considering a career in hospitality or the service industry . Students will learn valuable skills and knowledge relating to food safety in food businesses, culinary terms and products and nutrition in catering.

NOT a UE Approved Subject



Learning Areas:

Food and Nutrition


Assessment Policy & Procedures
Career Pathways

Cook, Baker, Kitchenhand, Chef, Cafe Worker, Waiter/Waitress, Hotel Porter, Maitre d’Hotel

Contributions and Equipment/Stationery

$100. All resources are provided for both practical sessions each week,


Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 168 v7 Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment
Assessments:
Term: , Week:
3
I
4
U.S. 13343 v6 Demonstrate knowledge of nutrition in commercial catering
Assessments:
Term: , Week:
3
I
5
U.S. 18497 v8 Demonstrate knowledge of culinary products, terms, and food preparation methods
Assessments:
Term: , Week:
3
I
8
Total Credits

Total Credits Available: 17 credits.
Internally Assessed Credits: 17 credits.